Friday Food: Mullangi/Mooli Paratha

Diakon Radish Paratha 

 

Its that time of the week again when I am ready to cook up something nice and head out for the evening. Last time I was on vacation in Bangalore, I and my sister were discussing about the health benefits of veggies and how she gets my nephew and niece to eat up theirs. One of the way was the Mooli Paratha. The budding cook in me was very interested in it and got the recipe from her. I am really not sure if the Punjabi's cook it this way, but she did mention that she got this recipe when she was residing in Delhi a few years back.

Ingredients:

1 large Mullangi/Mooli/Daikon
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp Ginger(grated)
1/4 tsp salt
few sprigs of cilantro chopped finely
2 cups wheat flour
1-2 tbsp yogurt(if required)
Ghee(as required)

Method:

Grate the Mullangi and keep aside for 15-30 minutes. You'll see that the mullangi will leave out a lot of water. Take handful of this grated mixture and squeeze out the water. Keep this water aside as this can be used when mixing the wheat flour.

In this dry and squeezed Mullangi/Mooli mix garam masala,chilli powder, a pinch of salt and cilantro. Keep aside.

Now in diffirent container take wheat flour and add salt. Use the mullangi water to mix this into a soft dough (chapathi consistancy). If the mullangi water is not enough use some yogurt.You can add a tsp of oil if required. Set aside for atleast 30 minutes.

Now make balls out of this dough and flatten them between you palms. Roll it out a little in round shape and add a tablespoon of the filling in the center and then bring the edges over and close. Roll it into circles (like chapathi).

Heat a non stick pan and cook the paratha. Turn side when done. Add a little oil and coat the paratha well on both side. Ghee can also be used instead of oil. Paratha should cook well on both the sides and Serve hot.

I served it with yogurt and Paneer Butter Masala.